Method employing drum chilling and apparatus therefor for producing fragrance-containing long lasting solid particle

ABSTRACT

A method and apparatus is disclosed for producing a fragrance-containing solid particle, capable of controllably releasing the fragrance to the environment in which the particle is contained for incorporation into laundry detergents, fabric softener compositions and drier-added fabric softener articles.

BACKGROUND OF THE INVENTION

The present invention relates to a formulation of a pre-selected fragrance formulation [using a "pre-selection algorithm"] and a fat and a solid surface active agent for use as a carrier for the pre-selected fragrance formulation for the purpose of imparting a fragrance to a laundry detergent composition, a fabric softener composition or a drier-added fabric softener article containing the fragrance/fat/surface active agent formulation used to increase substantivity of fragrances on fabrics. In another aspect, the present invention relates to a method of formulating a pre-selected fragrance formulation and a fat and surface active agent carrier for the pre-selected fragrance formulation.

The method of the present invention enables the production of fragrance-containing solid particles of improved substantivity for use in a variety of laundry detergents, fabric softener compositions and drier-added fabric softener articles.

It has been the practice in the past to impart fragrance to standard powdered laundry detergents by simply spraying the fragrance or aroma chemical onto the detergent base formulation. In such prior art developments, it is typical that the detergent contains at least 0.5% by weight of the fragrance formulation. In the course of the washing process wherein clothes are washed with the standard powdered laundry detergent, a very small fraction of the fragrance that is contained in the detergent is actually transferred to the clothes. Tests have shown that the amount of fragrance that is left as a residue on the clothes can be as low as 1% of the original small amount of fragrance that is contained in the detergent formulation itself. Hence, it will be seen that 1% of as little as 0.5% by weight fragrance is a very small amount of fragrance indeed.

One approach to solve this problem that has been used in the prior art is to employ a carrier to bring the fragrance to the clothes. The carrier is formulated to contain fragrance and to attach itself to the clothes during the washing cycle through particle entrainment or chemical change.

Another technique is that disclosed in U.S. Pat. No. 5,506,201 issued on Apr. 9, 1996 (McDermott, et al) wherein a method is disclosed for producing a fragrance containing solid particle for incorporation into laundry detergents by selecting a fat component such as a fatty acid glyceride, heating the fat component to an elevated temperature sufficient to form a molten melt thereof, selecting a solid surface active agent from the group consisting of SPAN® surfactants with an HLB of 4.3 to 8.6, heating the surface active agent to form a molten melt thereof and then combining the melts with an aroma chemical to form a mixture. The resulting mixture is rapidly cooled to form a solid material, and the solid material is formed into particles and the particles are added to detergent formulations. The SPAN® surfactants of U.S. Pat. No. 5,506,201 are mixtures of materials having the structures: ##STR1## wherein R is C₁ -C₁₇ alkyl or alkenyl. However, U.S. Pat. No. 5,506,201 does not recognize that in order to create intense long lasting fragrances which are substantive on cloth treated with detergents and/or fabric softeners and/or drier-added fabric softener articles, it is necessary to "pre-engineer" the fragrance in conjunction with the particular fragrance components, as well as the weight percentages of each component in the formulation and, in combination, formulate the fragrance-containing particle using a surfactant having an HLB of between 1 and 3 and, initially, drum chilling the fat/fragrance/surfactant combined molten mixture. Furthermore, the procedures of other prior art and formulations of other prior art have not been altogether successful because of the low substantivity of the fragrances. In the detergent industry, the term "substantivity" refers to the deposition of the fragrance on the clothes and the retention and perception of the fragrance on the laundered clothing and on the clothing treated with fabric softeners or drier-added fabric softener articles.

THE INVENTION

It is an object of the present invention to provide fragrances of improved substantivity by means of pre-selecting fragrance components utilizing an algorithm employing cumulative weight percentages of fragrance components as well as water-n-octanol partition coefficients of fragrance components and by utilizing a suitable carrier to bring the pre-selected fragrance formulation to clothes which have been laundered and/or which have been treated with fabric softeners and/or which have been treated with drier-added fabric softener articles.

It is a further object of the present invention to provide improved powdered laundry detergent and fabric softener formulations and drier-added fabric softener articles which result in improved substantivity of fragrances.

In obtaining the above and other objects, one feature of the present invention resides in pre-selecting a fragrance formulation and in formulating a fat and solid surface active agent carrier for the pre-selected fragrance formulation to be used in laundry detergents, fabric softener compositions and drier-added fabric softener articles.

More particularly, the method of the invention for producing a fragrance-containing solid particle of improved substantivity for incorporation into fabric softener compositions, laundry detergents and drier-added fabric softener articles is carried out by:

(a) selecting at least one fat component;

(b) heating the fat component(s) whereby a first melt is formed;

(c) selecting at least one surface active agent having an HLB value of from about 1 up to about 3;

(d) heating the surface active agent(s) whereby a second melt is formed;

(e) pre-selecting and blending at least ten fragrance components selected from the group consisting of aroma chemicals and essential oils according to an algorithm illustrated by a graph in the X-Y plane where the calculated log₁₀ P (measured on the Y axis) for each given fragrance component Φ_(i) is a function of:

(i) the cumulative weight percentage of all fragrance components (Σ(wt. %)_(i)) measured on the X axis having a log₁₀ P less than or equal to that of the given fragrance component Φ_(i) ;

(ii) the tangent slopes to the graph of log₁₀ P vs. Σ(wt. %) illustrating the algorithm; and

(iii) the Y intercept of the graph of the log₁₀ P vs. Σ(Wt. %) illustrating the algorithm;

to form a fragrance component blend;

(f) combining the first melt, the second melt and the pre-selected fragrance component blend to form a fragrance-melt blend;

(g) cooling the resulting fragrance-melt blend by means of drum chilling to form solid phase flakes; and

(h) forming solid particles by means of cryogenically grinding the resulting solid phase flakes.

More specifically, our invention relates to a method for producing a fragrance-containing long lasting solid particle of improved substantivity for incorporation into:

(i) laundry detergents;

(ii) fabric softener compositions; and

(iii) drier-added fabric softener articles

consisting essentially of the steps of:

(a) selecting a fat component selected from the group consisting of partially hydrogenated soybean oil, partially hydrogenated cotton seed oil and partially hydrogenated palm oil or mixtures of same;

(b) heating the fat component(s) to an elevated temperature sufficient to form a first molten melt thereof;

(c) selecting a solid surface active agent which is preferably a SPAN® surfactant of HLB of from about 1 up to about 3, defined as a mixture of components having the structures: ##STR2## wherein R is C₁₁ -C₁₇ alkyl or alkenyl; (d) heating said surface active agent to form a second molten melt thereof;

(e) preparing a fragrance formulation containing at least ten pre-selected components by using a mathematical algorithm to determine the cumulative weight percentages and water-n-octanol partition coefficients (P) of fragrance formulation components, selecting components that have calculated log₁₀ P's which satisfy the algorithm and in amounts which satisfy the algorithm, and blending the thus selected components in order to form said fragrance formulation, whereby:

(a) the cumulative sum of weight percents of each of the fragrance components is a function of the log₁₀ P of each fragrance component as defined by the equation:

    log.sub.10 P=M.sub.0 +M.sub.1 x+M.sub.2 x.sup.2 +M.sub.3 x.sup.3 ;

    x=Σ(Wt. %);

(b) the totality of the fragrance components has a pleasantness perception value of greater than 80 on a scale of 1-100; and

(c) the totality of the fragrance components has an intensity perception value of greater than 80 on a scale of 1-100,

wherein: P is the n-octanol-water partition coefficient for single fragrance component in the fragrance formulation; log₁₀ P is measured on the Y axis; x is the cumulative sum of weight percentages of fragrance components in the fragrance formulation for a given value of log₁₀ P shown thusly:

    x=Σ(wt. %);

M₀ is the log₁₀ P intercept of the curve defining the algorithm in the X-Y plane on the Y axis; M₁ is the root mean square of the tangent slopes to at least three points on the curve defining the algorithm at the "low" log₁₀ P region of the curve defining the algorithm in the X-Y plane; M₂ is the root mean square of the tangent slopes to at least three points on the curve defining the algorithm at the "intermediate" log₁₀ P region of the curve defining the algorithm in the X-Y plane; M₃ is the root mean square of the tangent slopes to at least three points on the curve defining the algorithm in the X-Y plane at the "high" log₁₀ P region of the curve defining the algorithm in the X-Y plane; the "low" log₁₀ P region of the curve is defined thusly:

    -2<log.sub.10 P≦3.5;

the "intermediate" log₁₀ P region of the curve is defined thusly: 3.5<log₁₀ P≦5; the "high" log₁₀ P region of the curve is defined thusly:

    5<log.sub.10 P≦8;

(f) combining the first and second melts with the fragrance formulation and uniformly dispersing the fragrance formulation in the combined melt of the fat component and the surfactant;

(g) rapidly cooling, using drum chilling, the resulting mixture of melts and the pre-selected fragrance formulation to form a solid material containing the fat component, the SPAN® surface active agent and the pre-selected fragrance formulation; and

(h) forming solid particles thereof by means of cryogenically grinding, each of which particles has an effective diameter of from about 0.3 up to about 0.8 microns, and each of which particle contains from about 1.0 up to about 20.0% by weight of the pre-selected fragrance formulation, from about 40 up to about 99% by weight of the fat component and from about 1 up to about 60% by weight of the surfactant.

Most preferably, the SPAN® surfactant useful in the practice of our invention is SPAN® 65 which is a mixture of compounds having the structures: ##STR3## wherein the C₁₇ H₃₅ moiety is a straight chain saturated alkyl moiety.

Preferably, the fat component is selected from natural fats obtained from solid waxy oils, from soybean, palm, corn, cotton seed, safflower and coconut plant sources.

Typically, the fat has the formula: ##STR4## wherein R₁, R₂ and R₃ are the same or different C₅ -C₃₀ alkyl or alkenyl.

In addition, the pre-selection of components for the fragrance formulation may also be governed by a second algorithm: ##EQU1## wherein P_(i) is the water-n-octanol partition coefficient for an individual fragrance component; M_(0j) is the log₁₀ P intercept of the curve defining the algorithm in the X-Y plane on the Y axis; M_(1j) is the tangent slope to the point on the curve [defining the algorithm at the "low log₁₀ P" region of the curve defining the algorithm in the X-Y plane] for an individual "low log₁₀ P" fragrance component; M_(2j) is the tangent slope to the point on the curve [defining the algorithm at the "medium log₁₀ P" region of the curve defining the algorithm in the X-Y plane] for an individual "medium log₁₀ P" fragrance component; M_(3j) is the tangent slope to the point on the curve [defining the algorithm at the "high log₁₀ P" region of the curve defining the algorithm in the X-Y plane] for an individual "high log₁₀ P" fragrance component; and X_(j) is the cumulative sum of weight percentages of fragrance components in the fragrance formulation leading up to the point for the particular log₁₀ P_(i) of the fragrance component on the curve defining the algorithm in the X-Y plane.

Our invention is also directed to apparatus used for producing a fragrance-containing long lasting solid particle of improved substantivity for incorporation into:

(i) laundry detergents;

(ii) fabric softener compositions; and

(iii) drier-added fabric softener articles

consisting essentially of:

(A) first containment means for maintaining a fat component selected from the group consisting of partially hydrogenated soybean oil, partially hydrogenated cotton seed oil and partially hydrogenated palm oil in the molten state;

(B) first heating means directly associated with said first containment means for heating said fat component located within said first containment means to an elevated temperature sufficient to form a first molten melt thereof;

(C) second containment means for maintaining a solid surface active agent which is a SPAN® surfactant of HLB of from about 1 up to about 3, defined as a mixture of compounds having the structures: ##STR5## wherein R is C₁₁ -C₁₇ alkyl or alkenyl in the molten state; (D) second heating means directly associated with said second containment means for heating said surface active agent to form a second molten melt thereof;

(E) (i) data processing means directly associated with and directly communicating with first liquid feeding means for feeding fragrance formulation components into third containment means; and (ii) third containment means for preparing a fragrance formulation containing at least ten pre-selected components by following a mathematical algorithm whereby:

(a) the cumulative sum of the weight percents of each of the fragrance components is a function of the log₁₀ P of each fragrance component as defined by the equation:

    log.sub.10 P=M.sub.0 +M.sub.1 x+M.sub.2 x.sup.2 +M.sub.3 x.sup.3 ;

    x=Σ(wt. %);

(b) the totality of the fragrance components has a pleasantness perception value of greater than 80 on a scale of 1-100; and

(c) the totality of the fragrance components has an intensity perception value of greater than 80 on a scale of 1-100, wherein:

M₀ is the intercept of the curve defining the algorithm in the X-Y plane on the Y axis; M₁ is the root mean square of the tangent slopes to at least three points on the curve defining the algorithm at the "low" log₁₀ P region of the curve defining the algorithm in the X-Y plane; M₂ is the root mean square of the tangent slopes to at least three points on the curve defining the algorithm at the "intermediate" log₁₀ P region of the curve defining the algorithm in the X-Y plane; M₃ is the root mean square of the tangent slopes to at least three points on the curve defining the algorithm in the X-Y plane at the "high" log₁₀ P region of the curve defining the algorithm in the X-Y plane; the "low" log₁₀ P region of the curve is defined thusly:

    -2<log.sub.10 P≦3.5;

the "intermediate" log₁₀ P region of the curve is defined thusly:

    3.5<log.sub.10 P≦5;

and the "high" log₁₀ P region of the curve is defined thusly:

    5<log.sub.10 P≦8;

(F) second liquid feeding means, fourth containment means and mixing means directly associated with said fourth containment means for combining said first and second melts with said fragrance formulation previously formed in said third containment means and uniformly dispersing said fragrance formulation in the combined melt of said fat component and said surfactant; whereby said first and second melts and said fragrance formulation are fed via said second feeding means into said fourth containment means;

(G) drum chilling means and fifth feeding means for rapidly cooling the resulting mixture of melts to form a solid material containing said fat component, said SPAN® surface active agent and said pre-selected fragrance formulation, whereby said mixture of first and second melts and said fragrance formulation is transported from said fourth containment means into said drum chilling means; and

(H) particle forming means associated with the output of said drum chilling means for forming solid particles, each of which particle has an effective diameter of from about 0.3 up to about 0.8 microns; and each of which particle contains from about 1.0 up to about 20.0% by weight of said fragrance formulation; from about 40 up to about 99% by weight of said fat component and from about 1 up to about 60% by weight of said SPAN® surfactant component.

In the method of our invention, the pre-selected fragrance formulation may be prepared using a computer program based on the algorithm. Furthermore, the particles of our invention may also be prepared using a computer program, particularly as illustrated in FIG. 1C, described in detail, infra.

The process step for carrying out the drum chilling and the means for drum chilling as set forth, supra, preferably employ drum chilling apparatus as illustrated in FIGS. 2, 3, 15A, 15B, 16 and 17, described in detail, infra. Examples of such drum chilling apparatus are BUFLOVAK® Cooling Drum Flakers produced by the the BUFLOVAK® Division of Buffalo Technologies Corporation, P.O. Box 1041, Buffalo, N.Y. 14240 and described in Buffalo Technologies Corporation's BULLETIN DF0989. Most preferably, such drum chilling apparatus is operated at 6 to 8 revolutions per minute using internal water coolant having a temperature of between 5 and 20° C. Such apparatus is also described in detail in the Chemical Engineers' Handbook, Third Edition, published by the McGraw-Hill Book Company, Inc., 1950 (John H. Perry, Ph.D., Editor) at pages 862-868.

Referring to the pre-selected fragrance formulation ingredients, the following Tables I, II and III set forth, respectively, the "high log₁₀ P" range of components, "intermediate log₁₀ P" components and "low log₁₀ P" components, respectively:

                  TABLE I                                                          ______________________________________                                         HIGH log.sub.10 P COMPONENTS                                                     Ingredients                    log.sub.10 P                                  ______________________________________                                         Ambrettolide                 6.261                                               β-Caryophyllene 6.333                                                     Cadinene 7.346                                                                 Cedryl acetate 5.436                                                           Cedryl formate 5.070                                                           Cinnamyl cinnamate 5.480                                                       Cyclohexyl salicylate 5.265                                                    EXALTOLIDE ® (trademark of Firmenich et Cie of 5.346                       Geneva, Switzerland) (cyclopentadecanolide)                                    GALAXOLIDE ® (trademark of International Flavors & 5.482                   Fragrances Inc. of New York, NY, U.S.A.) (mixture                              of compounds having the structures:                                             -                                                                                                          #STR6##                                            -                                                                                                          #STR7##                                            -                                                                                                          #STR8##                                            - Geranyl phenyl acetate 5.233                                                Hexadecanolide 6.805                                                           Hexyl cinnamic aldehyde 5.473                                                  Hexyl salicylate 5.260                                                         Linalyl benzoate 5.233                                                         CELESTOLIDE ® (trademark of International Flavors & 5.458                  Fragrances Inc. of New York, NY, U.S.A.) (the                                  compound having the structure:                                                  -                                                                                                          #STR9##                                            - PHANTOLIDE ® (trademark of Polak's Frutal Works of 5.977                                            Amstelveene, Netherlands) (the compound                                       having the                                          structure:                                                                      -                                                                                                          #STR10##                                           - THIBETOLIDE ™ (trademark of Givaudan, Division of 6.246                  Hoffman LaRoche of Nutley, New Jersey)                                         Ylangene 6.268                                                               ______________________________________                                    

                  TABLE II                                                         ______________________________________                                         FRAGRANCE COMPONENTS HAVING AN "INTERMEDIATE                                     log.sub.10 P"                                                                  Ingredients                    log.sub.10 P                                  ______________________________________                                         Allyl cyclohexane propionate 3.935                                               Amyl cinnamate 3.771                                                           Amyl cinnamic aldehyde 4.324                                                   Amyl cinnamic aldehyde dimethyl acetal 4.033                                   iso-Amyl salicylate 4.601                                                      Aurantiol 4.216                                                                Benzyl salicylate 4.383                                                        VERTENEX HC ® (trademark of International Flavors & 4.019                  Fragrances Inc. of New York, NY, U.S.A.) (compound                             having the structure:                                                           -                                                                                                          #STR11##                                           - iso-Butyl quinoline 4.193                                                   Cedrol 4.530                                                                   Cyclamen aldehyde 3.680                                                        Diphenyl methane 4.059                                                         Diphenyl oxide 4.240                                                           Dodecalactone 4.359                                                            Ethylene brassylate 4.554                                                      Ethyl undecylenate 4.888                                                       Geranyl anthranilate 4.216                                                     Hexenyl salicylate 4.716                                                       α-Irone 3.820                                                            LILIAL ® (Trademark of Givaudan, Division of Hoffman 3.858                 LaRoche of Nutley, New Jersey, U.S.A.) (compound                               having the structure:                                                           -                                                                                                          #STR12##                                           - Methyl dihydrojasmone 4.843                                                 γ-n-Methyl ionone 4.309                                                  Musk tibetine 3.831                                                            Oxahexadecanolide-10 4.336                                                     Oxahexadecanolide-11 4.336                                                     Patchouli alcohol 4.530                                                        Phenyl ethyl benzoate 4.058                                                    Phenylethylphenyl acetate 3.767                                                α-Santalol 3.800                                                         δ-Undecalactone 3.830                                                    γ-Undecalactone 4.140                                                    Vetiveryl acetate 4.882                                                        β-Pinene 4.600                                                            p-Cymene 4.068                                                                 Geranyl acetate 3.715                                                          d-Limonene 4.232                                                               Linalyl acetate 3.500                                                          VERTENEX ® (trademark of International Flavors & 4.060                     Fragrances Inc. of New York, NY, U.S.A.)                                     ______________________________________                                    

                  TABLE III                                                        ______________________________________                                         FRAGRANCE COMPONENTS HAVING A "LOW log.sub.10 P"                                 Ingredients                    log.sub.10 P                                  ______________________________________                                         Amyl benzoate                3.417                                               Benzophenone 3.120                                                             Dihydro isojasmonate 3.009                                                     ISO E SUPER ® (trademark of International Flavors & 3.455                  Fragrance Inc. of New York, New York, U.S.A.)                                  (compound having the structure:                                                 -                                                                                                          #STR13##                                           - Ethyl methyl phenyl glycidate 3.165                                         2-Methoxy naphthalene 3.235                                                    Musk ketone having the structure: 3.014                                         -                                                                                                          #STR14##                                           - Myristicin 3.200                                                            Phenyl heptanol 3.478                                                          Phenyl hexanol 3.299                                                           Yara-yara 3.235                                                                Benzaldehyde 1.480                                                             Benzyl acetate 1.960                                                           1-Carvone 2.083                                                                Geraniol 2.649                                                                 Hydroxycitronellal 1.541                                                       cis-Jasmone 2.712                                                              Linalool 2.429                                                                 Nerol 2.649                                                                    β-phenyl ethyl alcohol 1.183                                              α-Terpineol 2.569                                                        Coumarin 1.412                                                                 Eugenol 2.307                                                                  iso-Eugenol 2.547                                                              Indole 2.142                                                                   Methyl cinnamate 2.620                                                         Methyl dihydrojasmonate 2.275                                                  Methyl-N-methyl anthranilate 2.791                                             β-Methyl naphthyl ketone 2.275                                            δ-Nonalactone 2.760                                                      Vanillin 1.580                                                                 iso-Bornyl acetate 3.485                                                       Carvacrol 3.401                                                                α-Citronellol 3.193                                                      Dihydro myrcenol 3.030                                                         Ethyl tiglate 2.000                                                          ______________________________________                                    

The fragrance formulation used in the practice of our invention will contain at least three components from Table I, at least three components from Table II and at least three components from Table III with a minimum of ten components and a maximum of 1,000 components.

The maximum vapor pressure for the fragrance ingredients in the composition of our invention should be 4.1 mm/Hg at 30° C. The fragrance will have top note components, middle note components and bottom note components. The vapor pressure ranges for each of these three groups of components coincides, for the most part, with the components of Table I, Table II and Table III and is as follows:

(a) with respect to the bottom note components, the vapor pressure range should be from 0.0001 mm/Hg up to 0.009 mm/Hg at 25° C.;

(b) with respect to the middle note components, the vapor pressure range of the middle note components should be from 0.01 mm/Hg up to 0.09 mm/Hg at 25° C.; and

(c) with respect to the top note components, the vapor pressure range of the top note components should be from 0.1 mm/Hg up to 2.0 mm/Hg at 25° C.

The n-octanol/water partitioning coefficient of a perfume material indicated by the term P is the ratio between its equilibrium concentrations in n-octanol and in water. The perfume materials of our invention have an n-octanol/water partitioning coefficient P of between about 10⁻² and about 10⁸. Since the partitioning coefficients of the perfume compositions of this invention have values of between 10⁻² and 10⁸, they are more conveniently given in the form of their logarithm to the base 10, log₁₀ P. Thus, the perfume materials useful in the practice of our invention have a log₁₀ P of between about -2 and about 8 as indicated, supra, and as indicated in the algorithm, set forth, supra, and also as indicated in FIGS. 4-12, described, infra.

The log₁₀ P of many perfume ingredients have been reported; for example, the Pomona 92 database, available from Daylight Chemical Information Systems, Inc. (Daylight CIS), Irvine, Calif. contains many, along with citations to the original literature. However, the log₁₀ P values are most conveniently calculated by the "CLOGP" program, also available from Daylight CIS. This program also lists experimental log₁₀ P values when they are available in the Pomona 92 database. The "calculated log₁₀ P" is determined by the fragment approach of Hansch and Leo (Comprehensive Medicinal Chemistry, Volume 4, C. Hansch, P. G. Sammens, J. B. Taylor and C. A. Ramsden, Editors, page 295, Pergamon Press, 1990, incorporated by reference herein). The fragment approach is based on the chemical structure of each component of the perfume material and takes into account the numbers and types of atoms, the atom connectivity and the chemical bonding. The calculated log₁₀ P values, which are the most reliable and widely used estimates for this physicochemical property, are preferably used instead of the experimental log₁₀ P values in the selection of perfume materials useful in the practice of our invention and as set forth in Table I, Table II and Table III.

It is to be emphasized herein that the components as set forth in Tables I, II and III, supra, are examples and our invention is not to be limited by these tables.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic block flow diagram showing, in schematic form, the process of our invention.

FIG. 1A is another schematic block flow diagram showing the process of our invention in more detail.

FIG. 1B is another schematic block flow diagram showing the process of our invention where the selection of fragrance components is controlled using an electronic data processing system and computer program which also measures market research information in order to effect commercial viability to the selected fragrance formulation.

FIG. 1C is another schematic block flow diagram showing the process of our invention controlled by means of an electronic program controlling apparatus wherein market input enables the creation of particles which cause the resulting product to have a greater chance of commercial success.

FIG. 2 is a cutaway side elevation view of an embodiment of drum chilling apparatus useful in the practice of our invention.

FIG. 3 is a cutaway side elevation view of another embodiment of drum chilling apparatus useful in the practice of our invention.

FIG. 4 is a graph in the X-Y plane setting forth a plot for "Fragrance No. 1" of various components with log₁₀ P of each component taken along the Y axis and cumulative weight percent, Σ(wt. %), taken along the X axis for each component.

FIG. 5 is a graph similar to that of FIG. 4 for the formulation, "Fragrance No. 2."

FIG. 6 is a graph similar to that of FIG. 4 for the formulation, "Fragrance No. 3."

FIG. 7 is a graph similar to that of FIG. 4 for the formulation, "Fragrance No. 4."

FIG. 8 is a graph similar to that of FIG. 4 for the formulation, "Fragrance No. 5."

FIG. 9 is a graph similar to that of FIG. 4 for the formulation, "Fragrance No. 6."

FIG. 10 is a graph similar to that of FIG. 4 for the formulation, "Fragrance No. 7."

FIG. 11 is a graph similar to that of FIG. 4 for the formulation, "Fragrance No. 8."

FIG. 12 is a graph similar to that of FIG. 4 for the formulation, "Fragrance No. 9," and also showing the method for use in connection with the mathematical algorithm,

    log.sub.10 P=M.sub.0 +M.sub.1 x+M.sub.2 x.sup.2 +M.sub.3 x.sup.3 ;

    x=Σ(wt. %);

for calculating one of the points for determination of M₃, the root mean square of the tangent slope to at least three points at the "high" log₁₀ P region of the curve defining the algorithm in the X-Y plane, that is: ##EQU2##

FIGS. 13A and 13B are photomicrographs of flake product evolving from the drum chilling step at ×35 magnification.

FIG. 13C is a photomicrograph of a flake product evolving from the drum chilling step of the process of our invention at ×50 magnification.

FIG. 14 is a photomicrograph at ×5,000 magnification of cryogenically ground particles evolving from the grinding step of the process of our invention.

FIGS. 15A and 15B are perspective views of drum chilling apparatus useful in the practice of our invention.

FIG. 16 is a perspective view of another embodiment of drum chilling apparatus used in the practice of our invention.

FIG. 17 is a schematic cutaway side elevation view of the drum portion of the drum chilling apparatus used in the practice of the process and in the apparatus of our invention.

DETAILED DESCRIPTION OF THE DRAWINGS

Referring to FIG. 1, fat component, for example, partially hydrogenated soybean oil, e.g., DURKEE® D17 Fat produced by the Durkee Foods Division, from a location indicated by reference numeral 10 is combined with surfactant (e.g., SPAN® 65, sorbitan tristearate manufactured by Imperial Chemical Industries Surfactants Division) from a location indicated by reference numeral 12 each in molten state is combined with a pre-selected fragrance wherein the components flow from location 11 according to the mathematical algorithm:

    log.sub.10 P=M.sub.0 +M.sub.1 x+M.sub.2 x.sup.2 +M.sub.3 x.sup.3 ;

    x=Σ(wt. %);

to a vessel indicated by reference numeral 13 into a vessel indicated by reference numeral 14. The resulting fragrance-fat component-surfactant melt is then fed to a drum chilling apparatus 15 from which flakes are emitted. The drum chilled flakes are then ground cryogenically using, for example, liquid nitrogen and/or liquid carbon dioxide, using cryogenic grinder 16 and then fed into a fragrance carrier 17 such as a powder detergent, or the particles are suspended in a liquid detergent, or the particles are added to a powder fabric softener or a formulation to create a drier-added fabric softener article (e.g., BOUNCE®, manufactured by the Procter & Gamble Company of Cincinnati, Ohio).

Referring to FIG. 1A, the fat component is shown to be heated to molten state by heating element 1001 and then passed through line 1003 past control valve 1002 into vessel 14 which is also heated using heating element 1011. Simultaneously, surfactant from location 12 heated to the molten state by heating element 1007 is passed through line 1005 past control valve 1006 into vessel 14. Simultaneously, fragrance components from location 11 are passed through lines 1020 into vessel 13 according to algorithm:

    log.sub.10 P=M.sub.0 +M.sub.1 x+M.sub.2 x.sup.2 +M.sub.3 x.sup.3 ;

    x=Σ(wt. %);

and the fragrance formulation is then passed through line 1008 past valve 1004 into vessel 14. The fragrance-melt composition is then passed from vessel 14 through line 1010 past valve 1009 into drum chilling apparatus 15 which is cooled by cooling means 1012. The drum chilled flakes which evolved from the drum chilling apparatus are passed through line 1014 past valve 1013 to cryogenic grinder 16 which is cooled using cryogenic cooling means 1015 (e.g., liquid nitrogen and/or liquid carbon dioxide) through cooling coils. The resulting particles are then added to fragrance carrier at location 17.

Referring to FIG. 1B, FIG. 1B is identical to FIG. 1A except that the selection of fragrance components to formulate the fragrance formulation held in vessel 13 is controlled with electronic program controller 1110 which also has marketing input from software 1111 via input line 1111c. The electronic program controller controls the selection of fragrance components using algorithm:

    log.sub.10 P=M.sub.0 +M.sub.1 x+M.sub.2 x.sup.2 +M.sub.3 x.sup.3 ;

    x=Σ(wt. %);

via line 1110c and via line 1020c.

FIG. 1C is identical to FIG. 1B with the exception that the electronic program controller 1100 (computer hardware) controls the entire process using, inter alia, the algorithm:

    log.sub.10 P=M.sub.0 +M.sub.1 x+M.sub.2 x.sup.2 +M.sub.3 x.sup.3 ;

    x=Σ(wt. %);

Heat input 1001 is controlled through line 1001c which in turn is connected to the electronic program controller via line 1200c. Valve 1002 which controls the flow of molten fat is controlled through line 1002c to the electronic program controller. Valve 1006 which controls the flow of molten surfactant into vessel 14 is controlled by the electronic program controller via line 1006c. Heat input for maintaining the surfactant in molten stage 1007 is controlled through electronic program controller line 1007c. As stated, supra, the selection of fragrance components using algorithm:

    log.sub.10 P=M.sub.0 +M.sub.1 x+M.sub.2 x.sup.2 +M.sub.3 x.sup.3 ;

    x=Σ(wt. %);

is controlled through lines 11c and lines 1020c. The flow of pre-selected fragrance formulation from vessel 13 to vessel 14 for combination with the fat melt and surfactant melt through valve 1004 is controlled by the electronic program controller through line 1004c. The heat input to maintain the fragrance-melt formulation in molten state 1011 is controlled via electronic program controller line 1011c. The flow of the fragrance-melt formulation to the drum chilling apparatus 15 is controlled by valve 1009 which is controlled through electronic program controller line 1009c. The cooling rate for the drum chilling apparatus through cooling means 1012 is controlled through electronic program controller line 1012c. The rate at which the drum chilled flakes are fed into the cryogenic grinding apparatus via valve 1013 is controlled through electronic program controller line 1013c. The cooling rate for the cryo-grinding apparatus 16 is controlled via cooling means 1015 (liquid nitrogen and/or liquid carbon dioxide cooling coils) and controlled through electronic program controller line 1015c.

The drum chiller apparatus shown in FIG. 2 is a twin-drum chilling apparatus with dip feed manufactured by BUFLOVAK® Division of Buffalo Technologies Corporation, Buffalo, N.Y. Perfume composition-fat composition-surfactant in the liquid phase at location 21 is coated onto drums 20a and 20b at locations 22a and 22b, respectively. Simultaneously, the internal void of each of the drums is cooled via an aqueous cooling spray which impinges upon the inner surfaces of each of the drums, 24a and 24b, respectively. Drum 20a rotates in counterclockwise fashion and drum 20b rotates in clockwise fashion. The liquid melt-fragrance mixture 21 is fed into location 21 from vessel 14 through line 1010 (FIG. 1B) controlled through control valve 1009 (FIG. 1B). The twin drum chilling apparatus 26 is held on platform 25. Internal void of drum 20a, indicated by reference numeral 23a, contains a spraying device (as shown in detail in FIG. 17) where the cooling spray impinges upon the inner wall of the drum, indicated by reference numeral 24a. The cooling spray in drum 20b impinges on the inner wall thereof, indicated by reference numeral 24b.

Referring to FIG. 3, FIG. 3 sets forth a twin drum chilling apparatus with splash feed. Pre-selected perfume composition-fat-surfactant melt 31 is fed from vessel 14 (FIG. 1B) through line 1010 past control valve 1009. Drum 30a rotating in counterclockwise fashion and drum 30b rotating in clockwise fashion have their inner surfaces cooled by a cooling spray impinging upon the inner walls, 34a (drum 30a) and 34b (drum 30b). Simultaneously, liquid melt/pre-selected perfume composition from 31 is splash fed onto the outer surfaces of the drums 30a and 30b at locations 37a and 37b using splash feeders 38a and 38b, respectively, which each have splashing fins 35a and 35b. The dried flakes on the outer surface of the drum are scraped off, usually via an automatic scraper, and the flakes are located on surfaces 32a and 32b of drums 30a and 30b, respectively. The overall twin drum chilling apparatus with splash feed is held on frame 39, with the overall apparatus being indicated by reference numeral 36.

Referring to FIG. 4, for the pre-selected fragrance formulation, "Fragrance No. 1," the Y axis for the "log₁₀ P" for each of the pre-selected formulation ingredients is indicated by reference numeral 40, and the X axis for the cumulative weight percentages is indicated by reference numeral 41. The "low log₁₀ P" section of the graph is indicated by reference numeral 42; the "intermediate log₁₀ P" section of the graph is indicated by reference numeral 43; and the "high log₁₀ P" section of the graph is indicated by reference numeral 44, with the overall graph illustrating the algorithm being indicated by reference numeral 45.

By the same token, referring to FIG. 5, the Y axis for "log₁₀ P" for each of the ingredients is indicated by reference numeral 50, and the X axis for cumulative weight percent, Σ(Wt. %), is indicated by reference numeral 51.

The "low log₁₀ P" section of the graph is indicated by reference numeral 52; the "intermediate log₁₀ P" section of the graph is indicated by reference numeral 53; and the "high log₁₀ P" section of the graph is indicated by reference numeral 54, and the overall graph for the algorithm for "Fragrance No. 2" is indicated by reference numeral 55.

By the same token, referring to FIG. 6, the Y axis for "log₁₀ P" for each of the ingredients of the formulation is indicated by reference numeral 60, and the X axis for cumulative weight percent of each of the ingredients, Σ(wt. %), is indicated by reference numeral 61. The "low log₁₀ P" section of the graph 65 is indicated by reference numeral 62; the "intermediate log₁₀ P" section of the graph is indicated by reference numeral 63; and the "high log₁₀ P" section of the graph is indicated by reference numeral 64.

Referring to FIG. 7, the Y axis for "log₁₀ P" is indicated by reference numeral 70, and the X axis for cumulative weight percent, Σ(wt. %), is indicated by reference numeral 71. The "low log₁₀ P" section of the graph 75 is indicated by reference numeral 72; the "intermediate log₁₀ P" section of the graph is indicated by reference numeral 73; and the "high log₁₀ P" section of the graph is indicated by reference numeral 74.

Referring to FIG. 8, the Y axis for "log₁₀ P" is indicated by reference numeral 80, and the X axis for cumulative weight percent of each of the components of the Fragrance formulation No. 5 is indicated by reference numeral 81. The "low log₁₀ P" section of the graph is indicated by reference numeral 82; the "intermediate log₁₀ P" section of the graph is indicated by reference numeral 83; and the "high log₁₀ P" section of the graph is indicated by reference numeral 84. The overall graph is indicated by reference numeral 85.

Referring to FIG. 9, the Y axis for "log₁₀ P" for each of the ingredients of the formulation is indicated by reference numeral 90, and the X axis for cumulative weight percent of each of the formulation ingredients, Σ(wt. %), is indicated by reference numeral 91. The "low log₁₀ P" section of the graph 95 is indicated by reference numeral 92; the "intermediate log₁₀ P" section of the graph is indicated by reference numeral 93; and the "high log₁₀ P" section of the graph is indicated by reference numeral 94.

Referring to FIG. 10 for "Fragrance No. 7," the Y axis for "log₁₀ P" for each of the ingredients of the formulation for Fragrance No. 7 is indicated by reference numeral 100, and the X axis for cumulative weight percent, Σ(wt. %), for each of the ingredients of Fragrance No. 7 is indicated by reference numeral 101. The "low log₁₀ P" section of graph 105 is indicated by reference numeral 102; the "intermediate log₁₀ P" section of graph 105 is indicated by reference numeral 103; and the "high log₁₀ P" section of graph 105 is indicated by reference numeral 104.

Referring to FIG. 11, the graph illustrating the algorithm for Fragrance No. 8, the Y axis for "log₁₀ P" for each of the ingredients of Fragrance No. 8 is indicated by reference numeral 110, and the X axis for cumulative weight percent of each of the ingredients for Fragrance No. 8 is indicated by reference numeral 111. The "low log₁₀ P" region of graph 115 for Fragrance No. 8 is indicated by reference numeral 112; the "intermediate log₁₀ P" section of graph 115 is indicated by reference numeral 113; and the "high log₁₀ P" section of graph 115 for Fragrance No. 8 is indicated by reference numeral 114.

Referring to FIG. 12, the Y axis for "log₁₀ P" for each of the ingredients of Fragrance No. 9 is indicated by reference numeral 120, and the X axis for cumulative weight percent of each of the ingredients of Fragrance No. 9 Σ(wt. %) is indicated by reference numeral 121. The "low log₁₀ P" section of graph 125 is indicated by reference numeral 122; the "intermediate log₁₀ P" region of graph 125 is indicated by reference numeral 123; and the "high log₁₀ P" region of graph 125 is indicated by reference numeral 124. The tangent slope to point 127, where the cumulative weight percent is 80 and the log₁₀ P is 6, is indicated by reference numeral 127; and the tangent slope thereto is indicated by line 126, with the tangent slope shown by the relationships: ##EQU3##

The photo micrographs of the flakes in FIGS. 13A, 13B and 13C show flakes 130a, 130b and 130c, respectively. The photo micrograph of the cryogenically ground particles of FIG. 14 shows particle 140.

Referring again to the drum chilling apparatus of FIGS. 15A and 15B, reference numerals 152 and 152' show the adjustable knife control for the apparatus where a knife blade and holder, either manual or pneumatic, provide various adjustments to insure through removal of the flake product from the drums. Reference numerals 153 and 153' show self-aligning main bearings, removable caps and replacement bushings. Reference numerals 154 and 154' for FIGS. 15A and 15B, respectively, show the steel support drum, main bearings, knife holder and feed pan forming part of the enclosure.

Reference numerals 155 and 155' show variable speed drives which provide maximum flexibility in controlling drum rotation speeds (e.g., preferably 6-8 rpm). Reference numerals 156 and 156' show the actual drums which may be fabricated from cast iron, fabricated steel, stainless steel or other alloys. End scrapers are used to prevent product accumulation when dip feeding as shown in FIG. 2.

Reference numerals 157 and 157' show knives of tempered tool steel which effect thorough removal of flake product from the drums with minimum power consumption. The knife pressure may be applied mechanically by screw operated hand wheels or by pneumatic cylinders. Reference numerals 158 and 158' show flake breakers and shredders as the flakes are emitted from the surface of the drums.

Referring to FIG. 16, FIG. 16 sets forth an alternative drum chilling apparatus useful in the practice of our invention. Reference numeral 166 shows the drum itself. Reference numeral 162 sets forth the adjustable knife control, and reference numeral 165 shows the variable speed drive engine (preferably 6-8 rpm).

Referring to FIG. 17, FIG. 17 shows a cutaway side elevation schematic diagram of the inner part of the drum of the drum chilling apparatus of FIG. 16, for example. Reference numeral 172 shows the cooling spray head where water at 5-20° C. is sprayed from openings 175 onto inner drum surface 174, thereby cooling outer drum surface 171, the water spray shown by reference numeral 173. Since the outer surface 171 is cooled, the fragrance-fat-surfactant melt solidifies and forms flakes on the outer surface 171.

The following Example A sets forth a fragrance composition useful in practicing the process and formulating the product of our invention. The following Example I sets forth a process for producing the product of our invention containing fat, surfactant and fragrance formulation of Example A. The following Example II sets forth the creation and consumer evaluation of a detergent carrier system of our invention using the product of Example I.

EXAMPLE A

The following fragrance formulation is prepared in accordance with the algorithm:

    log.sub.10 P=M.sub.0 +M.sub.1 x+M.sub.2 x.sup.2 +M.sub.3 x.sup.3 ;

    x=Σ(wt. %);

and the algorithm:

    ______________________________________                                           #STR15##                                                                                            Parts by                                                  Ingredients Weight                                                           ______________________________________                                         Ambrettolide (high log.sub.10 P)                                                                      4.0                                                       β-Caryophyllene (high log.sub.10 P) 4.8                                   Cadinene (high log.sub.10 P) 6.2                                               Cyclohexyl salicylate (high log.sub.10 P) 2.8                                  Diphenyl oxide (intermediate log.sub.10 P) 4.2                                 Ethyl brassylate (intermediate log.sub.10 P) 4.8                               Geranyl anthranilate (intermediate log.sub.10 P) 2.8                           Hexenyl salicylate (intermediate log.sub.10 P) 1.3                             4-Phenyl-2-hexenol (low log.sub.10 P) 8.4                                      Benzaldehyde (low log.sub.10 P) 7.2                                            Benzyl acetate (low log.sub.10 P) 4.0                                          Geraniol (low log.sub.10 P) 7.4                                                Indole (low log.sub.10 P) 0.05                                               ______________________________________                                    

The resulting fragrance formulation follows the algorithm according to the graph of FIG. 6.

EXAMPLE I

60 Grams of DURKEE® D17 Fat (partially hydrogenated soybean oil) is melted at 125° C. 20 Grams of SPAN® 65 (sorbitan tristearate) is melted at 125° C. The SPAN® 65 and fat melts are combined. 20 Grams of the fragrance of Example A is then added to the molten fat/SPAN® 65 mixture at 125° C. under 8 atmospheres pressure. The resulting fragrance-surfactant-fat mixture is then cooled while maintained in a liquid state and placed into location 21 using laboratory size, drum chilling apparatus of FIG. 2. The drum chilling apparatus is operated at 5.5 rpm, yielding chilled flakes. The chilled flakes are then frozen with liquid nitrogen and ground using a Wiley Mill and sieved to form particle size having the following analysis:

Particle size analysis:

    ______________________________________                                         Mesh #            Particle Size Range                                          ______________________________________                                         +25               particles > 710 μm                                          +35-25 500 to 710 μm                                                        +45-35 355 to 500 μm                                                        -120 particles < 125 μm                                                     -230 particles < 63 μm                                                    ______________________________________                                    

EXAMPLE II Detergent Carrier System

Summary

Three paired comparison tests were conducted to directly compare cloth samples (3"×3" 65/35 polyester/cotton fabric swatches) washed in the following detergent samples:

(i) Neat at 0.55% in TIDE® FREE (trademark of the Procter & Gamble Company of Cincinnati, Ohio); and

(ii) 20% in the product produced according to Example I, supra, at 0.55% in TIDE° FREE.

Cloth samples were line-dried for 24 hours and then evaluated at three stages: immediately after drying; at one week after drying; and at two weeks after drying. Test results indicate that the cloth samples washed with the encapsulated fragrance of Example I are significantly more intense than the control samples washed with the Neat fragrance immediately after drying and at week one. At week two, there is no significant difference between the two samples, although the cloth washed with the encapsulated fragrance of Example I is directly more intense. The test method is presented below, and test results are presented following the method:

Method

Cloth samples (3"×31" fabric swatches, 65/35 polyester/cotton) were used. For the two week holding time in between evaluations, the cloth samples were stored in open plastic containers in rooms with controlled air flow. 49 to 52 Panelists completed each paired comparison test. Each cloth sample was placed on foil-line trays for evaluation. Panelists were instructed to pick up the trays to smell the samples. They were also instructed to smell the samples in the order listed on their ballot and answer the question, "Which sample smells stronger?" Presentation order was completely balanced for this test.

The laundry samples were prepared at a 0.55% effective fragrance concentration using the fragrance of Example A, supra. Towels used were 65% polyester and 35% cotton. Eight towels were placed in the washing machine with 85 grams of powder detergent sample. The following washing machine cycle was used:

Cycle: normal, 14 minutes;

Water level: high; and

Water temperature: warm/cold.

Towels were line-dried overnight in a fragrance-free room and evaluated for 24-hour and one week substantivity. Duplicate consumer panel tests were conducted using 48 to 54 panelists. The results indicate that the encapsulated drum-chilled product of Example I performs much better than the control as shown below. The same particles were spray-chilled and tested for substantivity, but did not perform as well.

Sample size: 100 grams;

Fragrance level: 0.55%; and

Composition content: 60% fat, 20% surfactant and 20% fragrance of Example A.

Sample Preparation: Encapsulated Capsules 97.25 Grams of TIDE® unfragranced base was placed in a jar. 2.75 Grams of encapsulated fragrance of Example I was added thereto and the resulting mixture was mixed for one hour in a Turbula mixer.

Neat Sample 0.55 Grams of the Neat fragrance oil of Example A was added to 99.45 grams of TIDE® unfragranced base in a jar. The resulting fragrance oil and TIDE® unfragranced base were mixed for one hour in a Turbula mixer.

                  TABLE IV                                                         ______________________________________                                         PAIRED COMPARISON TEST RESULTS                                                                    Number of                                                                               Number Needed                                        Samples Choices for Significance                                             ______________________________________                                         Day 1                                                                            Sample 4 Batch 51* 35                                                          vs.                                                                            Sample 1 Control 3                                                             Day 7                                                                          Sample 4 Batch 46* 36                                                          vs.                                                                            Sample 1 Control 9                                                             Day 14                                                                         Sample 4 Batch 34* 32                                                          vs.                                                                            Sample 1 Control 14                                                          ______________________________________                                          *Significant based on a binomial distribution (p < 0.05).                

                  TABLE V                                                          ______________________________________                                         PAIRED COMPARISON TEST RESULTS                                                                    Number of                                                                               Number Needed                                        Samples Choices for Significance                                             ______________________________________                                         Day 1                                                                            Sample 2 Batch 32* 32                                                          vs.                                                                            Sample 1 Control 16                                                            Day 8                                                                          Sample 2 Batch 40* 34                                                          vs.                                                                            Sample 1 Control 12                                                            Day 16                                                                         Sample 2 Batch 29  32                                                          vs.                                                                            Sample 1 Control 20                                                          ______________________________________                                          *Significant based on a binomial distribution (p < 0.05).                

                  TABLE VI                                                         ______________________________________                                         PAIRED COMPARISON TEST RESULTS                                                                   Number of                                                                               Number Needed                                         Experiment Choices for Significance                                          ______________________________________                                         Day 1                                                                            Sample 1 22 32                                                                 vs.                                                                            Control 27                                                                     Week 1                                                                         Sample 1 23 32                                                                 vs.                                                                            Control 26                                                                   ______________________________________                                     

What is claimed is:
 1. A method for producing a fragrance-containing long lasting solid particle of improved substantivity for incorporation into (i) laundry detergents, (ii) fabric softener compositions and (iii) drier-added fabric softener articles consisting essentially of the steps of:(A) selecting a fat component selected from the group consisting of partially hydrogenated soybean oil, partially hydrogenated cotton seed oil and partially hydrogenated palm oil; (B) heating said fat component to an elevated temperature sufficient to form a first molten melt thereof; (C) selecting a solid surface active agent which is surfactant of HLB of from 1 up to about 3, defined as a mixture of components having the structures: ##STR16## wherein R is C₁₁ -C₁₇ alkyl or alkenyl; (D) heating said surface active agent to form a second molten melt thereof; (E) preparing a fragrance formulation containing at least ten pre-selected components by following a mathematical algorithm whereby:(a) the cumulative sum of weight percents of each of the fragrance components is a function of the log₁₀ P of each fragrance component as defined by the equation:

    log.sub.10 P=M.sub.0 +M.sub.1 x+M.sub.2 x.sup.2 +M.sub.3 x.sup.3 ;

    x=Σ(wt. %);

(b) the totality of the fragrance components has a pleasantness perception value of greater than 80 on a scale of 1-100; and (c) the totality of the fragrance components has an intensity perception value of greater than 80 on a scale of 1-100,wherein: P is the n-octanol-water partition coefficient for single fragrance component in the fragrance formulation; log₁₀ P is measured on the Y axis; x is the cumulative sum of weight percentages of fragrance components in the fragrance formulation for a given value of log₁₀ P shown thusly:

    x=Σ(wt. %);

M₀ is the log₁₀ P intercept of the curve defining the algorithm in the X-Y plane on the Y axis; M₁ is the root mean square of the tangent slopes to at least three points on the curve defining the algorithm at the "low" log₁₀ P region of the curve defining the algorithm in the X-Y plane; M₂ is the root mean square of the tangent slopes to at least three points on the curve defining the algorithm at the "intermediate" log₁₀ P region of the curve defining the algorithm in the X-Y plane; M₃ is the root mean square of the tangent slopes to at least three points on the curve defining the algorithm in the X-Y plane at the "high" log₁₀ P region of the curve defining the algorithm in the X-Y plane; the "low" log₁₀ P region of the curve is defined thusly:

    -2<log.sub.10 P≦3.5;

the "intermediate" log₁₀ P region of the curve is defined thusly:

    3.5<log.sub.10 P≦5;

the "high" log₁₀ P region of the curve is defined thusly:

    5<log.sub.10 P≦8;

(F) combining said first and second melts with said fragrance formulation and uniformly dispersing said fragrance formulation in the combined melt of said fat component and said surfactant; (G) rapidly cooling, using drum chilling, the resulting mixture of melts to form a solid material containing said fat component, said SPAN® and said fragrance formulation; and (H) forming solid particles thereof by means of cryo-grinding, each of which particle has an effective diameter of from about 0.3 up to about 0.8 microns, and each of which particle contains from about 1.0 up to about 20.0% by weight of said fragrance formulation, from about 40 up to about 99% by weight of said fat component and from about 1 up to about 60% by weight of said surfactant.
 2. The method of claim 1 wherein said fat component is partially hydrogenated soybean oil.
 3. The method of claim 1 wherein said surfactant is a mixture of compounds having the structures: ##STR17## 